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Kimchi Tofu Stew with Bok Choy & Sticky Rice
2 or 4 Serving Dinner

Kimchi Tofu Stew

with Bok Choy & Sticky Rice

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
440
FAT
11g
CARBOHYDRATES
58g
PROTEIN
29g

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INGREDIENTS

  1. ½ cup sushi rice
  2. 14 oz organic extra firm tofu, drained and patted dry
  3. 2 scallions, thinly sliced, green and white parts separated (divided)
  4. 2 garlic cloves, peeled and thinly sliced
  5. 1 oz fresh ginger, peeled and minced
  6. 2 tbsp gochujang
  7. 1½ tsp tamari
  8. 6 oz baby bok choy, halved lengthwise
  9. 5.6 oz vegan cabbage kimchi, roughly chopped
  10. 1 tbsp + 2 tsp vegetable oil*
  11. Salt*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition
Allergens: soy
Tools: Small saucepan with lid, Large nonstick skillet, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
440
FAT
11g
CARBOHYDRATES
58g
PROTEIN
29g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2 cups water) TIP: For best results, rinse your sushi rice in a fine mesh strainer before cooking.

2
Crisp the tofu

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Cut tofu into 1-inch cubes and add to the skillet. Cook until crispy, 4 to 5 minutes. Transfer to a plate and loosely cover to keep warm. (4-serving meal: use 2 tbsp vegetable oil) TIP: Work in batches for the 4 serving recipe.

3
Simmer the stew

Add 2 tsp vegetable oil, scallion white, garlic, and ginger to a medium saucepan over medium-high heat and cook until fragrant, 2 to 3 minutes. Add 2 cups water, gochujang, and tamari, and whisk to combine. Bring to a boil, and reduce heat to a simmer. Add baby bok choy and kimchi and simmer the stew until bok choy is bright green and tender, 3 to 5 minutes. Taste stew, and add salt and pepper as necessary. (4-serving meal: use 4 tsp vegetable oil, 4 cups water)

4
Serve

Divide stew between large bowls and add crispy tofu and sautéed aromatics. Top the kimchi tofu stew with sliced scallion green and serve with sticky rice. Enjoy!

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